Strawberry Shortcake for one with fresh strawberries, whipped cream, and a buttery biscuit. This easy single-serving dessert combines fluffy homemade biscuit, sweet strawberries, and creamy whipped topping for a quick and simple dessert at home. Perfect for summer treats, individual desserts, and light sweet recipes.

Ingredients

½ cup all-purpose flour
1 tablespoon sugar
½ teaspoon baking powder
⅛ teaspoon baking soda
⅛ teaspoon ground cinnamon
⅛ teaspoon salt
2 tablespoons cold salted butter, chopped
2 tablespoons milk
¼ cup sliced strawberries
Whipped cream (homemade or store-bought)
Optional: powdered sugar for topping

Instructions

Preheat the oven
Set the oven to 400°F (200°C) and line a baking sheet with parchment paper or a Silpat mat.
Prepare the dry ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
Cut in the butter
Add the cold, chopped butter to the flour mixture. Use your fingers, a fork, a pastry cutter, or a food processor to cut the butter in until the mixture resembles coarse crumbs.
Form the dough
Pour in the milk and stir until just combined. If the dough is too wet, add an additional ½ tablespoon of flour. Drop the dough onto the prepared baking sheet and gently shape it into a circle or disc.
Bake
Bake for 12–15 minutes, or until golden brown. Let the biscuit cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool for 10 more minutes.
Assemble the shortcake
Slice the biscuit in half horizontally. Layer the bottom half with sliced strawberries and whipped cream, then place the top half on the strawberries. Add more whipped cream and strawberries on top if desired. Optionally, dust with powdered sugar.

Why You’ll Love This Recipe

Single-serving portion perfect for one.
Quick and easy dessert ready in under 30 minutes.
Fresh strawberries paired with fluffy biscuit and whipped cream.
Soft, buttery biscuit with a hint of cinnamon for extra flavor.
Perfect for a light and refreshing treat any time.

Tips

Use cold butter for a flakier biscuit texture.
Slice the strawberries thinly for even layering.
Let the biscuit cool slightly before assembling to prevent whipped cream from melting.
Dust with powdered sugar for a professional-looking finish.

Variations and Substitutions

Fruit alternatives: Use blueberries, raspberries, or peaches instead of strawberries.
Milk substitutes: Almond milk, oat milk, or other plant-based milk works.
Gluten-free: Replace all-purpose flour with a gluten-free baking mix.
Whipped cream alternatives: Use coconut cream or dairy-free whipped topping.
Extra flavor: Add a teaspoon of vanilla extract to the biscuit dough.

FAQs

Can I make the biscuit ahead of time?
Yes, bake the biscuit and store in an airtight container for up to 1 day. Assemble just before serving.

Can I use frozen strawberries?
Yes, thaw and drain them to prevent extra moisture from making the biscuit soggy.

Can this dessert be doubled?
Yes, simply double all ingredients and bake additional biscuits.

Can I toast the biscuit for extra texture?
Yes, lightly toast the biscuit halves in a skillet for a slightly crisp finish.

Serving

Serve the Strawberry Shortcake immediately after assembly for the best texture. Perfect for a dessert, snack, or small breakfast treat.

Suggestions

Garnish with fresh mint leaves for color and aroma.
Drizzle with a little honey or fruit syrup for extra sweetness.
Pair with a cup of tea or coffee for a cozy treat.
Use mini shortcakes for a party or gathering serving.